Ingredients
- 50ml Brockmans Gin
- 20ml Lemon thyme sugar syrup
- 20ml Birch Leaf sous vide dry vermouth
- 2 units Quail eggwhite
- 2g Butterfly Pea
- 1 bar spoon Creme de Violett
Method
- Infuse Brockmans Gin with butterfly peas
- Infuse sugar syrup with lemon thyme
- 20 birch leaves sous vide with dry vermouth
- Pour in two clear quail egg whites
- Shake on ice, dry shake, and fine strain
